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Stout glazed ribs
Stout is bitter but creamy and has notes of chocolate, so why not pair it with ribs? A lot of people are afraid of cooking with okra, but this dish is a great introduction. It works as a fresh side to this meaty dish.
SERVES
4
Ingredients
Ribs
- 2 lb pork ribs
- 12 oz stout
- 1 large onion, sliced
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoons minced garlic
- 1/2 cup molasses
- 1/4 cup soy sauce
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon minced garlic
- 3/4 teaspoon freshly ground black pepper
Okra Slaw
- 1 lb okra
- 2 tablespoons coconut oil, melted
- 1 tablespoon berbere spice (or smoked paprika)
- 1 medium tomato, cored, seeded, and julienned
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons lemon juice
- 1/2 cup thinly sliced red onions
- 1/2 cup tahini
- Salt, to taste
Directions
Ribs
- Place the ribs in a large pan or resealable plastic bag.
- In a bowl, combine the stout, onion, soy sauce, brown sugar, sesame oil, and minced garlic, then pour over the ribs. Cover the pan or seal the bag and marinate the ribs in the fridge for at least eight hours.
- Preheat the oven to 350°F.
- Remove the ribs from the pan or plastic bag and wrap them in a double layer of aluminum foil. Place on a baking sheet and bake for about one and a half hours.
- In a bowl, combine molasses, soy sauce, parsley, minced garlic and black pepper, mixing well.
- Remove the ribs from the oven, open the foil, and generously spread the ribs with half of the glaze. Return the ribs to the oven (unwrapped and still on the baking sheet) and bake for an additional 30 minutes.
Okra Slaw
- Trim the okra by cutting away the stem ends and the tips—just the very ends. Then cut the okra in half lengthwise.
- Place the okra in a large bowl. Add the coconut oil and berbere and stir to coat the okra halves.
- Place the okra on a baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, shaking or stirring at least twice during the roasting time.
- Once the okra is golden brown and crispy, remove it from the oven and add it back to the mixing bowl.
Serve
- Remove from the oven and allow the ribs to rest for 15 minutes before serving. Drizzle with the remaining glaze.
- Add the tomatoes, parsley, lemon juice, red onions, and a little of the tahini to slaw and mix well. Season with salt to taste, and more tahini as desired. Enjoy!
